Philly Smore Cheesecake Recipes

Steps:

• Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate until ready to use.
• Beat cream cheese, butter extract and remaining sugar in large bowl with mixer until blended. Stir in half each of the marshmallows and chocolate chips. Whisk in COOL WHIP. Spread over crust.
• Refrigerate 4 hours or until firm. Sprinkle with remaining chocolate chips and marshmallows. Use foil handles to lift cheesecake from pan before cutting to serve.

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan; set aside. , In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed. , Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
• Heat broiler just before serving cheesecake. Top cheesecake with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Steps:

• Chop and crush 14 graham crackers in a small bowl; crush remaining 4 crackers in a separate bowl and set aside. Mix 1/4 cup sugar and melted butter into the crushed 14 graham crackers. Press crust into the bottom of a 9x13-inch baking dish.
• Beat remaining 1 cup sugar, cream cheese, and vanilla extract together using an electric mixer in a bowl until well blended. Beat in eggs until well blended. Mix in 1/2 the chocolate. Pour batter into the pan over the crust. Sprinkle remaining 1/2 of the chocolate, marshmallows, and reserved graham crackers on top. Drizzle with caramel.
• Bake in the preheated oven until golden and set, 40 to 45 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Refrigerate at least 3 hours, to overnight. When ready to serve, cut into square bars.

Steps:

• Preheat oven to 325F degrees.
• Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
• Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
• To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
• Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
• Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill; top individual slices with desired topping, if any, just before serving.